=== Winter Vegetable Curry ===


The inspiration for this recipe comes from  "Vij's: Elegant and Inspired Indian Cuisine," by Vikram Vij and Meeru Dhalwala.

**Ingredients**

  * 2 tablespoons vegetable oil
  * 1 large onion, thinly sliced
  * 2 cloves garlic, thinly sliced
  * 1 tablespoon chopped ginger and 1 tablespoon thinly sliced ginger
  * One 2-inch piece cinnamon stick
  * 1 teaspoon turmeric
  * 1 tablespoon garam masala
  * 1/4 teaspoon ground cinnamon
  * 1 1/2 teaspoons ground cumin
  * 1/8 teaspoon cayenne pepper or splash hot pepper sauce
  * 2 cups chopped tomatoes, canned or fresh
  * Salt and freshly ground black pepper
  * 1 large parsnip, peeled and cut into 1/2-inch slices
  * 1 large carrot or 2 to 3 medium, peeled and cut into 1/2-inch slices
  * 1 small butternut, delicata or acorn squash, peeled (don’t peel if using delicata), deseeded and cut into 1/-2 inch cubes
  * 1 large potato, peeled and cut into 1/2-inch cubes
  * 1 cup sour cream OR a can of low-fat coconut milk
  * 2 cups water
  * 1 cup spinach, Swiss chard or kale, coarsely chopped
  * About 1/3 cup chopped fresh cilantro, optional
  * 1/2 cup chopped cashews, optional

**Instructions**

In a medium-large pot, heat the oil over moderate heat.\\
Add the onion and cook, stirring, for 5 minutes. \\
Add the garlic, ginger (both cuts), and cinnamon stick and stir. \\
Add the turmeric, garam masala, ground cinnamon, cumin and cayenne and cook 1 minute, stirring.\\

Add the tomatoes, and salt and pepper; bring to a low simmer and cook 5 minutes. \\
Add the parsnip, carrot, squash, and potato and stir well; cook 3 minutes.\\
Stir in the sour cream (or coconut milk) and water and mix to create a smooth sauce. \\
Simmer, covered, over low heat for 20 minutes.\\
 
Taste for seasoning and add more salt and pepper to taste. Add the spinach (or kale) and cook another 5 minutes.\\
Taste for seasoning and serve hot over basmati rice. Scatter with cashews if desired. Serves 4.